Make-Ahead Whipped Sweet Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 222
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 429
- Total: 1 hr 45 min (includes cooling time)
- Active: 15 min
Ingredients
3 pounds sweet potatoes, scrubbed
4 tablespoons unsalted butter
Kosher salt
1/2 teaspoon ground cinnamon
Large pinch ground allspice
Large pinch cayenne pepper
1/4 cup pecans, very finely chopped
2 scallions, thinly sliced
Directions
- Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
- Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
- To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.
Cook’s Note
To serve the potatoes right away instead of freezing them, after processing the potato mixture, transfer it to a serving dish and sprinkle with the pecans and scallions.